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This is a community recipe contributed by ruud scholten.
Community recipes are not tested or verified by Difford’s Guide.
Published on 5th of May 2026
Serve in a Rocks glass
| 30 ml | Cockburn's Ruby Soho Port |
| 10 ml | Isle of Skye Scotch |
| 15 ml | Giffard Abricot du Roussillon liqueur |
| 15 ml | Milk (whole milk/full 3-4% fat) |
| 10 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 15 ml | Lime juice (freshly squeezed) |
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